6 Hour Slow Cooked Cuban Inspired Pork
This pork is marinated for 24 hours in garlic, orange & lime juice, oregano and cumin, slow cooked for 6 hours until it falls apart.  It is packed full of flavour and very easy to make.  I love serving this pork with flat breads, salad and Spicy Peruvian Green Sauce It is the perfect recipe when feeding a crowd.    
Servings: 8 yield(s)
Prep Time: 1440 mins
Cook Time: 360 mins
Total Time: 1800 mins
Ingredients
    For the marinade
  • 8 cloves of garlic (peeled & roughly chopped)
  • 2 tsp ground cumin
  • 2 tsp ground black pepper
  • 3 tbsp dried oregano
  • 1 small handful of fresh parsley
  • 2 oranges (juice only)
  • 2 limes (juice only)
  • 4 tbsp olive oil
  • 1/4 tsp salt
    • For the pork
  • 2.5 kg boneless pork shoulder (string & rind removed)
  • 1 small handful of fresh mint leaves (finely chopped)
  • 2 tbsp dried oregano
Instructions
  1. Place all the marinade ingredients into a food processor and blitz together. Transfer half of marinade to a sealed container and reserve in the refrigerator. Place the pork and marinade into a zipper-lock bag, fully coat and refrigerate overnight or up to 24 hours.
  2. Preheat the oven to 140°C/120°C Fan/Gas mark 1 and adjust the oven rack to a lower-middle position. Line a roasting tin with a double layer of foil and place the pork on top, drizzle over the marinade. Wrap in the foil, crimping to seal loosely - place in the oven and roast for 3 hours.
  3. Increase the heat of the oven to 170°C/150°C Fan/Gas mark 3. Fold back foil, and continue roasting for a further 3 hours, basting the pork with the pan juices occasionally, until pork shows almost no resistance when a knife is inserted into it and it is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest for 10 to 15 minutes.
  4. Place 4 - 5 tbsp of pork juices into a bowl and whisk with the reserved marinade along with fresh chopped mint and oregano. Whisk together and season to taste. Serve the pork by slicing or shredding, with a drizzle of the sauce. Serve with flatbread, roast potatoes, salad and Spicy Peruvian Green Sauce (see recipe link on intro). Enjoy!